Mimosa Macarons
These Mimosa macarons are made with champagne and orange ganache. The flavor is exactly as popular brunch cocktail. If you like Mimosa cocktail, you will love these macarons.
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For macaron shells please see recipes here . I also have online video lesson how to make macaron shells using NO REST method.
To color these Mimosa macarons I used yellow food coloring first, and then orange.
Ingredients for mimosa macarons ganache
- White chocolate
- Reduced champagne
- Orange zest
- Orange juice
How to make champagne reduction
In a small saucepan, bring 187 ml champagne to a boil over medium heat. Once boiling, reduce to low heat and allow to simmer until reduced to 100 gr (about ½ cup). This will take about 5- 10 minutes. Champagne will change color (this is normal).
How to make Mimosa Ganache for Macarons
Place white chocolate into tall glass or bowl.
Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula. Add orange zest and orange juice. Emulsify with hand blender.
Tip from Marina: add orange juice if you end up with less champagne reduction.
Transfer ganache into flat container and cover with plastic wrap “to contact”. Let ganache set in the refrigerator for 6-8 hours.
How to assemble macarons
Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12). Pipe a generous amount of the ganache on the flat side of one macaron shell. Sandwich macaron with another shell. Make sure there are no ganache coming out from the sides.
Place filled macarons in airtight container in the refrigerator and let them mature for 12- 24 hours. This is important step! Do not skip it! After 12-24 hours of maturing, bring macarons back to room temperature for 20-30 minutes before serving.
Tip from Marina: from my personal experience, I noticed that macarons filled with ganache that has alcohol, mature faster.
How to store macarons
- In the fridge in airtight container for 2-3 days
- In the freezer for up to 6 months
Tips for making Mimosa Macarons
- use any brand of champagne. Do not use Prosecco.
- good quality white chocolate will work better for ganache. Do not use chocolate chips.
- use kitchen scale to measure all ingredients.
- orange confit in the center will taste delicious (totally optional)
These Mimosa macarons are perfect for Mother’s Day brunch or any other occasion! I love this flavor around Christmas time. Citrus is great addition for ganache when making macarons. I like to use lemon juice a lot in my desserts.
If you make these Mimosa Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Aperol macarons
- Cranberry Orange Muffins
- Coffee and Baileys macarons
- Lamon macarons
- Pistachio Raspberry Macarons
- Madeleine cookies
- Chocolate covered strawberries
Mimosa Macarons
Equipment
- 1 emulsify blender
- 1 small sauce pan
- 1 rabber spatula
Ingredients
Mimosa Ganache
- 300 gr White chocolate
- 100 gr Reduced champagne (187 ml bottle)
- 1 Tablespoon Orange juice
- 1 Tablespoon Orange zest
Macaron shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
Instructions
How to make Mimosa Ganache
- Place white chocolate into tall glass or bowl.
- Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula.
- Add orange zest and orange juice. Emulsify with hand blender.
- Transfer ganache into flat container and cover with plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble Mimosa Macarons
- Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12).
- Pipe a generous amount of the ganache on the flat side of one macaron shell.
- Sandwich macaron with another shell.
- Leave macarons in airtight container in the refrigerator and let them mature for 12-24 hours.
- After 12-24 hours of maturing, bring macarons back to room temperature 30 minutes before serving.